Well, the last week has been another crazy one for us. We have a ton of awesome projects happening, we had our Fab.com sale and we were in Birmingham, Alabama meeting with a client and taking reference photos of the city for some illustration work we are doing for them. It has been a fun whirlwind. Of course, this means my time in the kitchen has been limited and therefore my posts on here limited, as well. I have had some fun ideas for things I want to make, but finding the time has been difficult. Thankfully, I made a big batch of delicious pasta (inspired by a post on Pinterest) last weekend and have been living off of it all week. I made my version with gluten-free penne, butternut squash, dried cranberries, sliced fennel and a bit of parmesan. It was simple to make and I made a large enough amount, so it worked perfect for dinners and lunches on the fly all week, when I didn’t have the time or the ingredients to make anything else.
After taking some time last night to plan a few meals for the week, I finally was able to get to the farmers market and the grocery store this morning to stock up. Even though I had some work to get done, our assistant was here helping us print posters and it was generally a madhouse, I wanted to make the time this morning, regardless of all that was going on, to bake some pumpkin bread, to use up one of the pie pumpkins I have had for a few weeks.
When creating this recipe, I decided that the bread had to include the typical lovely spices that sing so beautifully with pumpkin, a nut or seed of some kind and I wanted something else. I was debating between dried cranberries or some other dried fruit or chocolate chips and then I thought of crystallized ginger bits. I thought they would compliment the pumpkin and other spices perfectly. I was right, the combination of pumpkin and the spices with the walnuts and the ginger was perfection. There is a subtle kick from the ginger that is so nice. This bread isn’t too sweet, so it would be perfect as breakfast or dessert. It would also be great with a thin layer of butter or cream cheese spread on. You could leave out the ginger and nuts or substitute whatever you’d like there, pecans, pistachios or any other nut or seed would be great, as well as raisins, dried currants, cranberries, chocolate chips, etc. Have fun with it.
I’ve really been enjoying creating my own blends of flours for baking, either individually for each recipe, or in a large batch as an all-purpose blend to use for a couple different recipes. I really love Gluten-free Girl’s ratio of 70% whole grains plus 30% starches for creating a great gluten-free whole-grain all-purpose flour that you don’t need to add xanthan gum to. It is so versatile since you can really use whatever you have on hand or can easily find at the store in any amounts or combinations, as long as the ratio remains 70% to 30%. I definitely have my favorite flours that I use all the time, but this ratio is so great for people with other food sensitivities to nuts or corn, etc.
This time around I created a 700 gram blend of almond, millet, buckwheat and teff flours and then added in a 300 gram blend of tapioca and arrowroot starches. I mixed them all together and placed them in a large storage container. I used just 250 grams of that all-purpose blend for this bread and I put the rest aside for another recipe. You could certainly use just one flour and one starch if you don’t feel like blending or buying multiples, but I have really found that a couple of different types of flours and starches really builds a much better base. See the list below that Shauna recommends and play around with what you love.
Shauna recommends the following grains for the blend:
Sweet Brown Rice
and the following starches:
White Rice Flour
Pumpkin Spice Bread with Crystallized Ginger and Walnuts
Makes one loaf
2 large farm fresh brown eggs (use an egg-replacer to make vegan)
3/4 cup coconut sugar (regular raw sugar, maple sugar, sucanat or brown sugar would also work)
1/3 cup extra-virgin olive oil
1 teaspoon vanilla
1 cup fresh pureed pumpkin (canned will also work)
1/4 cup almond milk (cow’s milk or other non-dairy milk will also work)
250 grams of your favorite gluten-free all-purpose flour blend – see above notes on what I used (this can be anywhere between 1 1/2 – 2 cups of flour depending on what you are using, but I really recommend weighing)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup crystallized ginger, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)
1/2 cup walnuts, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)
Preheat the oven to 350º F. Grease and flour a 9″ x 5″ loaf pan.
Sift the dry ingredients (flour, spices, salt, baking soda and baking powder) together in a large mixing bowl. Set aside.
In the large bowl of your stand mixer, beat the eggs and coconut sugar together until very well combined and fluffy. Approximately 3-5 minutes. Slowly while the mixer is running, pour the oil into the sugar and egg mixture, then add in the pumpkin, almond milk and vanilla, allow the mixture to mix another a minute or two until everything is well combined.
Then add the dry ingredients to the mixing bowl with the wet ingredients. A little at a time, while the mixer is running on a low-speed. Mix until well blended. Then fold the crystallized ginger and walnuts into the batter. Mix the remaining crystallized ginger and walnuts together and set aside.
Pour the batter into the prepared loaf pan and sprinkle the ginger and walnut mixture all over the top. Place on the center rack in the oven and back until the top is golden brown, about an hour. Make sure a cake tester or knife comes out clean. Allow the bread to cool in the pan for about 30 minutes, then gently turn the bread out of the pan (being careful not to knock all the nuts and ginger off) and allow it to finish cooling on a wire rack.